image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
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Health Regulation and Licensing Administration    Food Safety & Hygiene Inspection Services Division    899 North Capitol Street, NE   Washington, DC 20002
http://doh.dc.gov/service/food-safety      email: food.safety@dc.gov
Establishment Name  HAMILTON'S BAR AND GRILL
Address  233 2ND ST NW
City/State/Zip Code  WASHINGTON, DC 20001
Telephone
 (202) 347-6555
 E-mail address  Scottkhamilton@gmail.com
Date of Inspection
 12
/
 21
/
 2017
    Time In
 01
:
 45
PM     Time Out
 03
:
 00
PM  
License Holder  Hamilton Restaurant Group Inc.
License/Customer No.  09313xxxx-660006980
License Period
 11 
/
 01 
/
 2016 
 - 
 10 
/
 31 
/
 2018 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  0 COS  0 R  0
Priority Foundation Violations  5 COS  0 R  0
Core Violations  2 COS  0 R  0
Certified Food Protection Manager (CFPM)
 JOSE CUNHA 
CFPM #:  FS-81392 

CFPM Expiration Date:   06/13/2021  
D.C. licensed trash or solid waste contractor:
 TENLEYTOWN 
D.C. licensed sewage & liquid waste transport contractor:
 VALLEY PROTEIN 
D.C. licensed pesticide operator/contractor:
 PRIMAX 
D.C. licensed ventilation hood system cleaning contractor:
 SPARKLE HOOD AND DUCT CLEANING 
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
  Compliance Status COS R
  Supervision  
IN OUT 1. Person in charge present, demonstrates knowledge, and performs duties
 
 
IN OUT 2. Certified Food Protection Manager
 
 
  Employee Health  
IN OUT 3. Management, food employee, and conditional employee; knowledge, responsibilities, and reporting
 
 
IN OUT 4. Proper use of restriction and exclusion
 
 
IN OUT 5. Procedures for responding to vomiting and diarrheal events
 
 
  Good Hygienic Practices  
IN OUT N/O 6. Proper eating, tasting, drinking, or tobacco use
 
 
IN OUT N/O 7. No discharge from eyes, nose, and mouth
 
 
  Control of Hands as a Vehicle of Contamination  
IN OUT N/O 8. Hands clean and properly washed
 
 
IN OUT N/A N/O 9. No bare hand contact with RTE foods or a pre-approved alternate procedure properly allowed
 
 
IN OUT 10. Adequate handwashing sinks properly supplied and accessible
 
 
  Approved Source  
IN OUT 11. Food obtained from approved source
 
 
IN OUT N/A N/O 12. Food received at proper temperature
 
 
IN OUT 13. Food in good condition, safe, and unadulterated
 
 
IN OUT N/A N/O 14. Required records available: shellstock tags, parasite destruction
 
 
  Protection from Contamination  
IN OUT N/A 15. Food separated and protected
 
 
IN OUT N/A 16. Food-contact surfaces: cleaned and sanitized
 
 
IN OUT 17. Proper disposition of returned, previously served, reconditioned, and unsafe food
 
 
  Potentially Hazardous Food (Time/Temperature Control for Safety Food)  
IN OUT N/A N/O 18. Proper cooking time and temperatures
 
 
IN OUT N/A N/O 19. Proper reheating procedures for hot holding
 
 
IN OUT N/A N/O 20. Proper cooling time and temperature
 
 
IN OUT N/A N/O 21. Proper hot holding temperatures
 
 
IN OUT N/A 22. Proper cold holding temperatures
 
 
IN OUT N/A N/O 23. Proper date marking and disposition
 
 
IN OUT N/A N/O 24. Time as a public health control: procedures and records
 
 
  Consumer Advisory  
IN OUT N/A 25. Consumer advisory provided for raw or undercooked foods
 
 
  Highly Susceptible Populations  
IN OUT N/A 26. Pasteurized foods used; prohibited foods not offered
 
 
  Chemical  
IN OUT N/A 27. Food additives: approved and properly used
 
 
IN OUT N/A 28. Toxic substances properly identified, stored, and used
 
 
  Conformance with Approved Procedures  
IN OUT N/A 29. Compliance with variance, specialized process, and HACCP plan
 
 
 
GOOD RETAIL PRACTICES
  Compliance Status COS R
  Safe Food and Water  
IN OUT N/A 30. Pasteurized eggs used where required
 
 
IN OUT 31. Water and ice from approved source
 
 
IN OUT N/A 32. Variance obtained for specialized processing methods
 
 
  Food Temperature Control  
IN OUT 33. Proper cooling methods used; adequate equipment for temperature control
 
 
IN OUT N/A N/O 34. Plant food properly cooked for hot holding
 
 
IN OUT N/A N/O 35. Approved thawing methods used
 
 
IN OUT 36. Thermometers provided and accurate
 
 
  Food Identification  
IN OUT 37. Food properly labeled; original container
 
 
  Prevention of Food Contamination  
IN OUT 38. Insects, rodents, and animals not present
 
 
IN OUT 39. Contamination prevented during food preparation, storage, and display
 
 
IN OUT N/A 40. Personal cleanliness
 
 
IN OUT 41. Wiping cloths: properly used and stored
 
 
IN OUT N/A N/O 42. Washing fruits and vegetables
 
 
  Proper Use of Utensils  
IN OUT 43. In-use utensils: properly stored
 
 
IN OUT 44. Utensils, equipment and linens: properly stored, dried, and handled
 
 
IN OUT 45. Single-use/single-service articles: properly stored and used
 
 
IN OUT N/A 46. Gloves used properly
 
 
  Utensils, Equipment, and Vending  
IN OUT 47. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
 
 
IN OUT 48. Warewashing facilities: installed, maintained, and used; test strips
 
 
IN OUT 49. Nonfood-contact surfaces clean
 
 
  Physical Facilities  
IN OUT 50. Hot and cold water available; adequate pressure
 
 
IN OUT 51. Plumbing installed; proper backflow devices
 
 
IN OUT 52. Sewage and waste water properly disposed
 
 
IN OUT 53. Toilet facilities: properly constructed, supplied, and cleaned
 
 
IN OUT 54. Garbage and refuse properly disposed; facilities maintained
 
 
IN OUT 55. Physical facilities installed, maintained, and clean
 
 
IN OUT 56. Adequate ventilation and lighting; designated areas used
 
 
IN = in compliance OUT = not in compliance N/O = not observed
N/A = not applicable COS = corrected on-site R = repeat violation
Establishment Name  HAMILTON'S BAR AND GRILL    Establishment Address  233 2ND ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
1. - Establishment was preparing food that my endanger people with specific allergies. Chicken was being fried in the same oil as fish. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  201.2(c) The person in charge shall demonstrate the knowledge required in Section 201.1 by: (c) Responding correctly to the inspector's questions as they relate to the specific food establishment. The person in charge shall be knowledgeable in the following areas: (1) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a food employee; Pf (4) Explaining the significance of the relationship between maintaining the time and temperature of potentially hazardous food (time/temperature control for safety food) and the prevention of foodborne illness; Pf (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; Pf (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food (time/temperature control for safety food) including meat, poultry, eggs, and fish; Pf (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food (time/temperature control for safety food); Pf (8) Describing the relationship between the prevention of foodborne illness and the management and control of: (A) Cross contamination; Pf (B) Hand contact with ready-to-eat foods; Pf (C) Handwashing; Pf and (D) Maintaining the food establishment in a clean condition and in good repair; Pf (9) Describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction; Pf (10) Explaining the relationship between food safety and providing equipment that is sufficient in number and capacity, and properly designed, constructed, located, installed, operated, maintained, and cleaned; Pf (11) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; Pf (12) Identifying the source of water used and measures taken to ensure that it remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections; Pf (13) Identifying poisonous or toxic materials in the food establishment and the procedures necessary to ensure that they are safely stored, dispensed, used, and disposed of according to applicable District of Columbia law; Pf (14) Identifying critical control points in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with the requirements of this Code; Pf (15) Explaining the details of how the person in charge and food employees comply with the HACCP Plan if a plan is required by this Code, or an agreement between the Department and the establishment; Pf (16) Explaining the responsibilities, rights, and authorities assigned by this Code to the food employee, conditional employee, person in charge, and the Department. Pf  
15. - All opened food products must be stored in a sealed tight container in order to prevent possible contamination.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  802.1(c)-(h) Food shall be protected from cross contamination by: (c) Cleaning equipment and utensils as specified in Section 1901 and sanitizing as specified in Section 2002; (d) Except as specified in Section 802.2, storing the food in packages, covered containers, or wrappings; (e) Cleaning hermetically sealed containers of food of visible soil before opening; (f) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (g) Storing damaged, spoiled, or recalled food being held in the food establishment as specified in Section 3103; and (h) Separating fruits and vegetables, before they are washed as specified in Section 806 from ready-to-eat food.  
16. - Ice machine on lower level contained mold on and behind the drip panel. Soda gun holder at the bar contained syrup build-up.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
25. - Establishment did not have a consumer advisory listed on the menu or posted at time of visit.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  1105.1 Except as specified in Sections 900.4, 900.3, and 1300.3, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens either in ready-to-eat form or as an ingredient in another ready-to-eat food, the licensee shall inform consumers by brochures, deli-case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk of consuming such foods. This information shall read: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Pf  
37. - Working containers were not labeled as to content.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  803.1 Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food, except that containers holding food that can be readily and unmistakably recognized, such as dry pasta, need not be identified.  
38. - Establishment had evidence of fruit flies at the upper level bar and lower level near the ice machine.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  3210.1 The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Pf (a) Routinely inspecting incoming shipments of food and supplies; Pf (b) Routinely inspecting the premises for evidence of pests; Pf (c) Using methods, if pests are found, such as trapping devices or other means of pest control as specified in Sections 3402, 3410 and 3411; Pf and (d) Eliminating harborage conditions. Pf  
48. - Dish machines on both upper level and main level were not in compliance. Machines did not pass the chlorine strip test at time of visit.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  1529.1 A warewashing machine that uses a chemical for sanitization and that is installed after adoption of this Code shall be equipped to: (a) Automatically dispense detergents and sanitizers; Pf and (b) Incorporate a visual means to verify that detergents and sanitizers are delivered or a visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles. Pf  
 
Sanitizer: Chlorine, -50 ppm, 0.0 pH, 00.0°F 
Sanitizer: Chlorine, -50 ppm, 0.0 pH, 00.0°F 
Sanitizer: Chlorine, -50 ppm, 0.0 pH, 00.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Fries (Deep Fryer) (Cooking) 188.7F Mozzarella Cheese (Refrigerator - reach-in) (Cold Holding) 35.8F Hot Water (Handwashing Sink) 100.0F (Refrigerator - walk-in) (Cold Holding) 38.5F
(Refrigerator - reach-in) (Cold Holding) 38.1F (Freezer - Reach-In) (Cold Holding) -15.2F (Freezer - Reach-In) (Cold Holding) -1.1F (Freezer - Reach-In) (Cold Holding) -2.4F
Turkey (Refrigerator - reach-in) (Cold Holding) 32.5F Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) 34.1F Corn (Refrigerator - reach-in) (Cold Holding) 34.8F Seafood/Fish (Deep Fryer) (Cooking) 186.7F
               
Inspector Comments:
Correct stated item within three or fourteen days.
If you have any questions you may contact the health department at food.safety @dc.gov
DC Health does not assign a grade, percentage, or rating for establishment inspection reports. We perform a pass-fail inspection. The amount of Priority, Priority Foundation, and Core violations are tallied at the top of each inspection report. DC Health also performs follow up inspections to ensure the violations which were cited on the initial report have been corrected. To view an establishment's inspection report, follow this link: https://dc.healthinspections.us.
  JOSE CUHNA 12/21/2017
 Person-in-Charge (Signature) (Print) Date
    R ESPY-HARLAN 59  12/21/2017 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3